Bean Sprout Salad

[VickiLynn]

1 (16 oz.) can sauerkraut, drained
2 cups bean sprouts, fresh or 1 (16 oz) can, drained
1/4 cup onion, chopped
2 tablespoons green pepper, finely chopped
1/2 cup celery, sliced
1 (2 oz) jar diced pimiento
1/2 cup Splenda
1/2 cup vinegar
1/4 cup salad oil (canola, vegetable, etc.)

Mix all vegetables. Combine Splenda, vinegar and oil to make dressing. Pour over veggies. Chill and serve.